Homemade spinach and olive gnocci (bread version)-You Are Foodie

By Ophelia
75

Homemade spinach and olive gnocci (bread version)

Materials for two personsI have done gnocchi before. see http://home.meishichina.com/space-298117-do-blog-id-194440.html (refer to http://blog.sina.com.cn/s/blog_46d08fb00100rfat.html Explanation of terms in.)That time, it was processed by the supermarket. Do it yourself today. You have plenty of food and clothing.Gnocchi is traditionally made from mashed potatoes.Today I choose to use bread. Mixed bread baked at home has a different taste from mashed potatoes. But it is still a little sticky, like pimples.In gnocchi, spinach and green olives are added as the main raw materials, supplemented by curd and parmesan cheese. It tastes good just by cooking.Finally, use black olives and tomatoes as ingredients, and stir fry the cooked gnocchi.Cooks who like to eat olives must try o (∩∩) o~

Main Ingredients

Parmesan cheese, crushed 50 g proper amount
Curd, 20% fat 160 g
Bread or toast with low moisture content, remove the edge 130 g
Green olives, cored, drained 85 g
Spinach, frozen 100 g

Auxiliary Ingredients

Parsley leaves, dry, crushed appropriate amount
onion half
garlic 1 valve
tomato 2
Black olive, denuded 10 or according to taste
egg 1
flour 2 tabletsp
Olive oil appropriate amount

Step 1 . Drain the green olives and mash them with 15 g olive oil with a stirring rod.

Step 2 . Thaw the frozen spinach, squeeze out the excess water, add it to the green olive mud, and break it into mud. (as fresh spinach, wash it, chop it up a little, and squeeze water.)

Step 3 . Cut off the edges of the bread and cut it into small pieces. Slowly add it to the spinach and olive puree and smash it with a stirring stick. Become a paste of spinach and olive puree.

Step 4 . Pour the curd, parmesan cheese, flour and eggs into a dough plate.

Step 5 . Add the spinach and olive puree in step 3 to the basin.

Step 6 . Add a small amount of salt and pepper and stir well. If you think there is too much water, consider adding more bread or flour. The shape should be pinchable.

Step 7 . Sprinkle flour on the workbench, take ordinary spinach and olive puree, and roll them into strips with a diameter of about 1.5-2 cm.

Step 8 . Cut into pieces about 1.5 cm wide each. Take the boiling pot and boil the water. Add a small amount of salt into the water.

Step 9 . Wash your hands with water and rub the cut pieces into a cone. (if you don't pay attention to eating at home, you can wet your palms directly, take an appropriate amount of spinach and olive puree with a spoon, and then rub it into a cone.) After rubbing, throw it into the slightly boiling water, boil it until it floats on the surface of the water, and then drain it.

Step 10 . So finish all the spinach and olive puree. Cooked gnocci for standby.

Step 11 . Cut tomatoes into thin strips, onions into thin rings, garlic into thin slices, black olives in whole or in two.

Step 12 . Add a small amount of olive oil to the pot, heat it up, add black olives, garlic and onions, and fry until fragrant.

Step 13 . If tomatoes are dainty, have a hot water, peel and bag them. Or use it directly and add it to the pot. Give two spoons of water and boil the juice slowly.

Step 14 . Add the cooked gnocci, stir fry evenly, add salt and pepper. Finally, put it on a plate, sprinkle parmesan cheese and parsley leaves, and serve.

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